Preheat oven to 350 degrees and line a 12 muffin pan.
Heat milk and tea leaves until just boiling and then simmer for one minute. Strain leaves, you should have about a cup and a tablespoon of milk. If not, add more milk. If you have more than a cup, reserve extra for frosting. Allow to cool. Add vinegar to tea mix and let curdle.
In another bowl, sift all dry ingredients. Mix oil and tea/vinegar mix and then slowly add in dry ingredients. Mix until well combined. Divide batter equally among 12 cups and bake for 18 to 20 minutes. Toothpick should come out clean when inserted in the middle of cupcake.
While cupcakes cool, make frosting!
Beat margarine and shortening till light and fluffy. Add in sugar one cup at a time untIL desired consistency. Mix in Thai tea and vanilla.
Once cupcakes have cooled, use a butter knife to frost the cupcakes and enjoy!
Notes: If Thai tea mix is unavailable, use black tea with 1 tlb of vanilla. If you are avoiding margarine and shortening, use coconut whip as a frosting. Coconut whip: Hard coconut cream from top of a can. Organic Powdered sugar. Beat cream, add in sugar and voila!
Bon appetit yogis![Photo by missvegansunshine]
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- Vegan Recipes: Thai Tea Cupcakes with Thai Tea Frosting - Mar 28, 2016